Tigernut Flour Brownies

f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

These low-carb and low-fodmap brownies are a delicious treat for anyone but especially wonderful for those of us who are keeping carbs down and avoiding gassy foods. For those of you who are low-fodmap, limit yourself to only 2 servings at a time.

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Yields12 Servings
Prep Time15 minsCook Time27 minsTotal Time42 mins

Ingredients

 1 cup Tigernut flour
 ¼ cup Carob powder(if you've reintrod cacoa powder, you can use that instead of carob which should be limited for people on low-fodmap)
 1 tablespoon Arrowroot flour
 ½ teaspoon Salt
 3 tablespoons Gelatin
 ½ cup Water
 ¼ cup Maple syrup
 6 tablespoons Palm oil shortening
recipe 775

Directions

1

Grease a 9-inch by 9-inch brownie pan, and heat the oven to 350 F.

2

Combine dry ingredients in a bowl: tigernut flour, carob, arrowroot starch, and sea salt. Whisk them together until thoroughly combined. Set the bowl aside while you prepare the other ingredients.

3

Add shortening to a saucepan and melt. Turn off heat. Add maple syrup and vanilla. Add these wet ingredients into the dry ingredients and stir to incorporate.

4

Make gelatin egg: Add water to saucepan. Slowly add gelatin to avoid clumping. Allow to rest 2-3 minutes. Turn heat on low and melt gelatin. Whisk vigorously.

5

Stir gelatin egg into batter. Spoon batter into baking pan. Bake for 25 minutes (or until toothpick inserted in middle comes out clean). Allow to cool completely before serving.

Nutrition Facts

Serving Size 1

Servings 12

Amount Per Serving
Calories 134
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 5.1g26%
Total Carbohydrate 13.3g5%
Dietary Fiber 4.2g17%
Sugars 8.1g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 1 cup Tigernut flour
 ¼ cup Carob powder(if you've reintrod cacoa powder, you can use that instead of carob which should be limited for people on low-fodmap)
 1 tablespoon Arrowroot flour
 ½ teaspoon Salt
 3 tablespoons Gelatin
 ½ cup Water
 ¼ cup Maple syrup
 6 tablespoons Palm oil shortening

Directions

1

Grease a 9-inch by 9-inch brownie pan, and heat the oven to 350 F.

2

Combine dry ingredients in a bowl: tigernut flour, carob, arrowroot starch, and sea salt. Whisk them together until thoroughly combined. Set the bowl aside while you prepare the other ingredients.

3

Add shortening to a saucepan and melt. Turn off heat. Add maple syrup and vanilla. Add these wet ingredients into the dry ingredients and stir to incorporate.

4

Make gelatin egg: Add water to saucepan. Slowly add gelatin to avoid clumping. Allow to rest 2-3 minutes. Turn heat on low and melt gelatin. Whisk vigorously.

5

Stir gelatin egg into batter. Spoon batter into baking pan. Bake for 25 minutes (or until toothpick inserted in middle comes out clean). Allow to cool completely before serving.

Tigernut Flour Brownies
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